thekittchen

menu icon
go to homepage
  • About
    • First Time Here?
    • Privacy Statement
  • Recipes
    • breakfast
    • Lunch
    • Dinner
    • Appetizer
    • Side Dish
    • Dessert
    • Cocktails
  • Travel
  • Home
  • Life
  • Videos
  • Shop
  • Press
    • Press Page
    • Services
    • Speaking Engagements
search icon
Homepage link
  • About
    • First Time Here?
    • Privacy Statement
  • Recipes
    • breakfast
    • Lunch
    • Dinner
    • Appetizer
    • Side Dish
    • Dessert
    • Cocktails
  • Travel
  • Home
  • Life
  • Videos
  • Shop
  • Press
    • Press Page
    • Services
    • Speaking Engagements
×
Home » breakfast

Mexican Idaho Sunrise

Published: Feb 21, 2012 · Modified: Jun 21, 2018 by Kit · This post may contain affiliate links · Leave a Comment

Sharing is caring!

  • Facebook
  • Twitter
  • Email
img_0500

I love to combine two of my favorite things: brunch and Mexican Food.  This was a hearty and delicious breakfast that I will certainly be making again.

Serves 1 (multiply as necessary)
You will need:
1 large potato (I used Yukon Gold - don't use Red- the skin is to thin)
2 eggs
2 tablespoons reduced fat shredded cheddar jack cheese
1 tablespoon black beans
1 tablespoon finely diced tomato
a dollop of salsa
a dollop of fat free sour cream
img_0496

Step 1:
Either bake the potatoes the night before, or just bake it in the microwave.  The let it cool off for a few minutes.

Step 2:
Preheat the oven to 350 degrees.  Cut the top off the potato and scoop out some of the insides.  You are creating a potato bowl.

Step 3:
Spoon some black beans and tomato into the bottom of the potato.  Then crack 2 eggs into the potato.  Then bake for 30 minutes.

Step 4:
Remove from oven, top with cheese and return to oven for 5 minutes so that the cheese melts.

Step 5:
Top with salsa and sour cream and serve.

More breakfast

  • Lemon Ricotta Pancakes are a weekend brunch that will make a lazy Saturday morning feel special. The ricotta gives the pancakes a light, almost spongy texture. The ricotta flavor is mild, while the bold taste of lemon takes center stage.
    Mother's Day Recipes
  • Caprese Eggs Benedict is an easy to make twist on traditional Eggs Benedict made with roasted tomatos, mozzarella, pesto, and poached eggs. It's one of my favorite breakfasts to make at home over the weekend.
    Caprese Eggs Benedict
  • Overnight Baked Ice Cream French Toast
  • Puff Pastry Breakfast Tarts square 4
    21 Ways to Serve Eggs for Breakfast

Welcome!

Welcome! I'm Kit and The Kittchen is all about my two biggest loves: Food and Travel! Here you can discover delicious and practical everyday recipes, plus travel destinations to feed your wanderlust. Thanks for stopping by!

More about me

Recipes

  • The Best Chicken Chili
  • Brisket Enchiladas 13
    32 Favorite Freezer Meals
  • Easy Recipes for Beginners
  • Buffalo Chicken Dip | Classic buffalo chicken dip served in an edible bread bowl.
    Best Game Day Recipes

Travel

  • Things to Do in Santander, Spain
  • Casa Beatnik - A Charming Boutique Hotel in Galicia
  • Kennebunkport Travel Guide | Things to Do in Kennebunkport
  • Nantucket Itinerary for Kids

Home

  • The Rooftop Patio Design
  • Upgrading Doors on a Budget
  • Cottage-Core Inspired Entryway Design
  • Chicago Balcony Design Reveal

Footer

↑ back to top
thekittchen
About
First Time Here?
Contact
Press

Copyright © 2025 The Kittchen. Disclosure and Privacy Policy